Chili Mac and Cheese (Printable)
Hearty fusion of savory beef chili and creamy baked macaroni loaded with melted cheddar and mozzarella.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables & Beans
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 14 oz canned diced tomatoes
06 - 14 oz canned kidney beans, drained and rinsed
→ Pasta
07 - 8 oz elbow macaroni, uncooked
→ Dairy
08 - 3/4 cup milk
09 - 2 cups shredded cheddar cheese
10 - 1/2 cup shredded mozzarella cheese
→ Spices & Staples
11 - 2 tbsp tomato paste
12 - 1 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and black pepper, to taste
16 - 2 tbsp olive oil
17 - 2 cups low-sodium beef broth
# Steps:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain through a colander and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent.
03 - Stir in the minced garlic and diced red bell pepper. Continue sautéing for 2 minutes until fragrant.
04 - Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned and no pink remains. Drain any excess fat.
05 - Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, to bloom the spices and release their oils.
06 - Add tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir well to combine and bring to a simmer.
07 - Reduce heat to medium-low and let the chili simmer for 10 minutes, stirring occasionally, until the mixture thickens and the flavors meld.
08 - Stir in the cooked macaroni, milk, shredded cheddar cheese, and half of the mozzarella. Mix thoroughly until the cheese is completely melted and everything is evenly coated.
09 - Sprinkle the remaining mozzarella over the top. Cover and let rest off the heat for 2 to 3 minutes until the cheese melts, or place under the broiler for a golden, bubbly crust. Serve hot, garnished with extra cheese or fresh herbs if desired.
# Expert Hints:
01 -
- It solves the dinner debate when half the table wants chili and the other half wants pasta.
- The cheese pulls stretch dramatically and that alone is worth making it.
- Leftovers reheat beautifully for lunch the next day, maybe even better than the first round.
02 -
- Overcooking the pasta before adding it to the chili will leave you with mushy noodles, so err on the side of firm.
- Broiling is fast and dramatic but walk away for even thirty seconds too long and you will have a burnt cheese situation on your hands.
- Draining the kidney beans thoroughly prevents a starchy film from clouding your sauce.
03 -
- Shred your own cheese from a block rather than buying pre shredded, the anti caking agents on bagged cheese prevent it from melting smoothly.
- Letting the chili simmer those full ten minutes before adding pasta is the difference between a watery bowl and a luscious one.